Sesame Soy Chicken Bowls with Coconut Rice
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
35 mins
-
Total Time
1 hr 5 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
American
Sesame Soy Chicken Bowls with Coconut Rice
Description
This recipe centers on boneless, skinless chicken thighs marinated in a blend of soy sauce, brown sugar, toasted sesame oil, chili garlic sauce, garlic, and ground ginger. After marinating, the chicken is broiled until nicely charred and cooked through, which enhances the depth of flavor. The coconut rice is cooked using jasmine rice simmered in coconut milk and coconut water with a touch of salt, then finished with coconut oil and toasted shredded coconut for added texture and aroma.
The bowls are assembled with fresh vegetables including spiralized carrots, thinly sliced red cabbage, avocado, green onions, and cilantro for brightness and crunch. Toasted sesame seeds add nuttiness, while lime wedges provide a fresh acidity to balance the dish. This combination of sweet, savory, creamy, and crisp components creates a harmonious and nutrient-rich meal.
This dish serves well as a wholesome dinner or lunch bowl, offering a pleasing contrast of warm broiled meat and coconut rice with cool, crisp vegetable toppings. The marinade time can be flexible, allowing for flavor depth with at least 30 minutes or up to 24 hours of soaking. The recipe is adapted from Korean beef bowl inspiration and modifies it for chicken with a tropical coconut rice twist.
Ingredients
chicken
- 1 ½ pounds chicken thighs boneless, skinless
- 3 tablespoons soy sauce low sodium
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil toasted
- 1 tablespoon Chili garlic sauce
- 2 garlic minced, cloves
- 1 teaspoon ground ginger
coconut rice
- 1 1/2 cups jasmine rice
- 1 1/2 cups coconut milk canned
- 1/2 cup coconut water
- 1/4 teaspoon salt
- 1 1/2 tablespoons coconut oil
- 2 tablespoons finely shredded, unsweetened coconut (optional!)
for the bowls
- 4 green onion thinly sliced
- 3 carrot spiralized (or chopped!, large
- 2 cups red cabbage sliced
- 1 or 2 avocado thinly sliced
- 2 tablespoons sesame seeds toasted
- ¼ cup cilantro torn, fresh
- 1 lime cut into wedges for spritzing
Instructions
- At least 30 minutes before (but you can do this overnight!), place the chicken in a resealable bag. In a small bowl, whisk together the soy sauce, sugar, sesame oil, chili garlic sauce, garlic cloves and ginger. Pour it over the chicken. This can marinate anywhere from 30 minutes to a full 24 hours!
- To make the coconut rice, heat a saucepan over medium-high heat and add the rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for about 30 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the shredded coconut and serve.
- When you’re ready to make the chicken, heat the broiler on high and place a wire rack 3 to 4 inches below. Line a baking sheet with foil. Use kitchen tongs to pull the chicken from the marinade and place it on the foil. (Discard the remaining marinade.)
- Broil the chicken for 7 minutes, then flip it and broil for 7 minutes more. If you don’t want to broil it, you can bake it at 425 degrees F for 30 minutes, then check to see if it is done. Let the chicken rest for 10 minutes before slicing it.
- To assemble the bowls, add the coconut rice on the bottom. Top with the avocado, shredded cabbage and spiralized carrots, some green onions and a little cilantro. Add the chicken on top along with a few avocado slices. Top with toasted sesame seeds and a lime wedge. You can also drizzle on extra toasted sesame oil if you’d like!
Notes
- Marinate the chicken anywhere from 30 minutes up to 24 hours to adjust the intensity of the flavor infusion.
- For the coconut rice, fluff with a fork after cooking and gently stir in the shredded coconut and coconut oil for added texture and richness.
- Broiling the chicken on a rack allows excess marinade to drip off and promotes even caramelization beneath direct heat.
- Use fresh lime wedges to spritz just before eating to enhance brightness and balance the rich flavors.
User Reviews
Overall Rating
5
You'll Also Love
